New upgrade, time slot and EF locker pick up added!

Posted on November 13, 2017 by Baking Warehouse

Page upgrade at check out page, choose district , pick up at shop , Expedited delivery in next day or Pick up at  EF Locker ( over 300 Lockers in HK/Kln/ NT/ outlaying island)

Choose the available date for delivery / pick up date. And time slot for delivery. 

See the new function here:

See Video 

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Kombucha Scoby

Posted on October 20, 2017 by Baking Warehouse

Baking Warehouse is now selling 2 types of Scoby , dehydrated and live. Which one better?

What is Kombucha?

The Kombucha starter culture is a symbiotic colony of bacteria and yeast (SCOBY), held together by polysaccharides. Its appearance is similar to a mushroom cap, which is why the culture is also referred to as a mushroom, though it is not a fungus. Kombucha is known to contain a variety of yeast and bacteria.

What is SCOBY?

SCOBY is a Symbiotic Colony of Bacteria and Yeast. A kombucha scoby is also known as a mother or mushroom, due to its appearance.

Dehydrated Scoby need to activated in sugar tea. dehydrated Scoby is easy to storage and shipping everywhere, long shelf life  

Live Scoby packed with kombucha, Open and brewing.

 

Kombucha is tangy, slightly sweet, and can be effervescent. The flavor varies greatly depending on the culturing time and tea used. The culturing time determines whether the kombucha tea has a very mild taste or a very strong vinegar-like taste.

Live scoby come with kombucha (starter) , easy add to the tea you prepared.

Dehydrate scoby need to activate with 1 cup  kombucha(every previous batch)  can buy from supermarket ark your friend, this is fast way to activate the dehydrate scoby. If still can't find a cup of previous batch kombucha add 2 tea spoon vinegar .

  1. Scoby in sweet tea (black/green tea)
  2. well cover with cotton cloth and put it in a corner. Don't move during the fermenting days. 
  3. 1-2 days after, you will see the baby scoby is foaming. keep fermenting...
  4. 4-5 days the scoby is thicker and see how healthy grown in a kombucha tea.

my kombucha fermenting in 7 days and bottled. You can flavor with ginger, orange juice, turmeric.... and fruit juice create more fizz

Now the weather of temperature (25-29C) in Hong Kong is good for fermenting kombucha, Summer time may need to keep it in living room....

i am drinking Jun , Water kefir, kombucha instead all carbohydrate drinks for a long time.

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Posted in fermented, kombucha, recipe, tea

Way to use the smoke gun

Posted on October 20, 2017 by Baking Warehouse

A Kitchen Handheld Gadget - Smoking Gun

DIY Smoked Salt

Homemade smoked sea salt, simply seal kosher sea salt, flaky sea salt, Himalayan salt in a plastic zipper bag before inserting the smoking gun's nozzle. 


Smoked Cheese

Gouda, Cheddar or any kind softer cheese, semi hard ,hard cheese, since these guns use cold smoke, you can flavor the cheese like goat or ricotta. 

Smoked Soft Boiled Egg

Whether you like them soft-boiled or hard boiled, you also could make a smoked egg. 

Cocktail 

Simply cover the cocktail with plastic bag and inserting the smoking gun's nozzle, whether it's s cocktail or special drink.

Herb, meal, ...

Any kind of dishes ...salmon fish, Pork chop, french fries....

-smoke gun>>

-wood chips>>

 

 

Posted in blog, cheese maker, gun, molecular, smoke, wood

Water Kefir | What is Water Kefir? | You can do this

Posted on September 27, 2017 by Baking Warehouse

Water Kefir is a probiotic beverage made with water kefir grains or a powdered kefir starter culture. Water kefir grains can be used to culture sugar water, juice, or coconut water. A powdered kefir starter culturemay also be used to culture coconut water or fruit juice.

Water kefir grains consist of bacteria and yeast existing in a symbiotic relationship. The term kefir grains describes the look of the culture only. Water kefir grains contain no actual "grains" such as wheat or rye.

 

Kombucha Scoby | Milk Kefir Grain | Water Kefir Grain ..

 

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Lodge use & care

Posted on September 13, 2017 by Baking Warehouse

Lodge Cast Iron 

Seasoning your skillet!

Use and Care:

While the pan comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.

  • Seasoned with oil for a natural, easy-release finish that improves with use
  • Easy care: hand wash, dry, rub with cooking oil
  • The right tool to sear, bake, broil, braise, fry or grill
  • At home in the oven, on the stove, on the grill or over the campfire
  • Great for induction cooktops
  • Brutally tough for decades of cooking

Restore Cast Iron:

While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color or if rust appears, follow the seasoning process below.

  • Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
  • Rinse and dry completely.
  • Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.
  • Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.
  • Set oven temperature to 350 – 400 degrees F.
  • Place cookware upside down on the top rack of the oven to prevent pooling.
  • Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
  • Store the cookware uncovered, in a dry place when cooled.
  • Repeat as necessary.

Processing Lodge Cast Iron - Made in USA

Posted in cast iron, lodge

Make Pizza in 20 Mins.

Posted on July 24, 2017 by Baking Warehouse

 Pizza dough

150 g Bread flour

105 ml water

3g fresh Yeast

3g salt

pizza ingredients: tomato sauce, mozzarella, basil, black olive, pepper and salt.

Dough in room temp rest for 1 hours then fold it up in ball shape and keep it in a container and storage at fridge for few hours, take it out rest for half hour before use.

Pre-heat oven in 250 C , prepare the pizza ingredients and bake it for 15mins

 

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Ciabatta with sourdough

Posted on July 17, 2017 by Baking Warehouse

Recipe for 2 servings 
280 g Flour T55
5g salt
5g fresh yeast
2g malt
40g sourdough
180g Water (room temp.) (65% hydration) 

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